Description
This Cheesy Baked Rigatoni is the ultimate Italian-American comfort food—tender pasta tubes tossed with rich marinara sauce, creamy ricotta, and loads of melted mozzarella and Parmesan cheese, all baked until golden and bubbly. Perfect for family dinners, meal prep, or feeding a crowd!
Ingredients
Scale
- 1 pound rigatoni pasta
- 4 cups marinara sauce (about 32 ounces)
- 2 cups whole milk ricotta cheese
- 3 cups shredded mozzarella cheese, divided
- 1 cup freshly grated Parmesan cheese, divided
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt (plus more for pasta water)
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup fresh basil leaves, chopped (for garnish)
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray and set aside.
- Boil the pasta: Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook for 2 minutes LESS than the package directions indicate (it should be quite al dente since it will continue cooking in the oven). Drain well and return to the pot.
- Prepare the cheese mixture: In a large mixing bowl, combine the ricotta cheese, 2 cups of mozzarella, ½ cup of Parmesan, Italian seasoning, salt, pepper, and red pepper flakes if using. Mix until well combined.
- Combine everything: Add the marinara sauce and minced garlic to the drained pasta in the pot. Toss to coat evenly. Then add the cheese mixture and fold gently until everything is well combined and the cheese is distributed throughout.
- Transfer to baking dish: Pour the pasta mixture into your prepared baking dish, spreading it out evenly. Top with the remaining 1 cup of mozzarella and ½ cup of Parmesan cheese, distributing it evenly across the surface.
- Bake covered: Cover the baking dish tightly with aluminum foil. Bake for 20 minutes to heat everything through and melt the cheese.
- Bake uncovered: Remove the foil and continue baking for an additional 15 minutes, or until the cheese on top is golden brown and bubbly, with some crispy edges forming.
- Rest and serve: Remove from the oven and let rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and makes serving easier. Garnish with fresh basil and serve hot.
Notes
- Undercook the pasta: This is crucial! The pasta will continue cooking in the oven, so undercooking it initially prevents mushy pasta.
- Sauce consistency: If your marinara is very thick, add a splash of pasta cooking water to thin it slightly before mixing with the pasta.
- Make it meaty: Brown 1 pound of ground beef or Italian sausage and mix it in with the sauce for a heartier version.
- Add vegetables: Sautéed mushrooms, spinach, or roasted red peppers make excellent additions.
- Cheese quality matters: Freshly grated cheese melts better and tastes superior to pre-shredded varieties.
- Crispy top: For an extra crispy cheese topping, broil for 2-3 minutes at the end (watch carefully!).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/8 of recipe (approximately 1.5 cups)
- Calories: 485
- Sugar: 8g
- Sodium: 890mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 55mg